Raspberry Ripple Ice Cream with Carob Drizzle Recipe

4
30 mn

Gluten Free, Vegan, Dairy Free

STORAGE

Store in freezer for up to 3 months.

Try a new way to enjoy your ice cream by creating this divine raspberry ripple nice cream. Crammed full of vitamins and nutrients from the raspberry powder, it will not only satisfy your sweet cravings but will give you that energy boost in your day. Tickle your tastebuds the natural way with smooth and decadent carob drizzle which helps to assist your digestion and ease your stomach.

Simply add all the ingredients (saving a few frozen raspberries aside) for the raspberry nice cream and blend until it resembles soft serve nice cream, crush in the remainder frozen raspberries on top. Pop in the freezer to set for at least 2 hours.

Heat up the coconut oil, coconut cream and maple syrup in your saucepan and then add in your carob powder, mix in well and then take off the heat once a smooth sauce forms.

Scoop out your nice cream once it’s ready (will take about 20 minutes to soften up) into your serving bowls and spoon over the cooled carbo drizzle.

Eat & enjoy!

Click to enlarge

Niki has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.